How To Make Basmati Rice Indian Style


Basmati remain one of the most popularly known varieties of rice out there. The word “basmati” originated from the Sanskrit word “vasmati” which means “fragrant”.

“Bas” in Hindi language means “aroma” and “mati” means “full of.” Hence, the word Basmati mean “full of aroma.” The key to making basmati rice that is light, tender and fluffy is to rinse it first, otherwise the grains will be gummy and stick together.

Basmati Rice, An Indian long and plain white rice usually more expensive than other type of rice. It is found in various brand in most local grocery stores. Basmati rice is mostly preffered among its equals for its sweet smell and delicious taste.

According to the Indian state-run Agricultural and Processed Food Products Export Development Authority in 2014, 65 percent of exported Basmati rice were recorded while Pakistan accounted for the remainder. However, many other countries like India use domestically grown basmati rice crops for centuries.

It was first introduced to the Middle East of India by Hindu traders. It is not only an important part of various cuisine of the Indian subcontinent , but now is also used widely in Persian , Arab , and other Middle Eastern cuisines as well.

The areas in which basmati rice are produced in India are in the states of Punjab , Haryana , Himachal Pradesh , Delhi , Uttarakhand , Uttar Pradesh and Bihar. India’s total basmati production for the July 2011–June 2012 crop year was 5 million tonnes. In India, Haryana  remain the major basmati rice cultivating state, It produces more than 60 percent of the total basmati rice in India.


The first important question to ask about all rice and  most foods is: “how much has the rice been processed?”

In the case of rice, processing usually involves Milling and Polishing. The outermost layer of rice, called the hull, has been removed to make brown rice. Brown rice is usually with the whole kernel intact and the kernel is still surrounded by some layers called bran.

To produce white rice, the bran layers of the rice have removed. Most of the rice germ is usually removed during the Abrasive Grnding Process.

At this point in the process, The rice is called Milled and Unpolished White Rice. Finally, a wire brush machine is used to remove the aleurone layer that remains on the rice. This step is referred to as Polishing.

The bran, germ, and aleurone layers of rice contain high amount of fat and is one od the source of fat-soluble vitamins like vitamin E as well as many other nutrients. If the high-fat components of the rice grain are kept intact, the shelf life of the rice greatly reduces and this is the motivation for manufacturers to remove the bran, germ and aleurone layers of rice leading tp reducing its nutritional value.

Conversion that results in “converted rice” is called Processing Technique. Converted rice is usually produced by steaming the whole grain before milling which causes some of the vitamin B to migrate from the outside layers into the endosperm of the rice. This process leaves some vitaminB in the converted rice even though the manufacturers remove the outside layers, but this version is still not the best choice. The most nutritious rice is always whole grain has been minimally milled and unpolished or semi-polished with the outer layers intact.

Basmati rice is a unique species of rice from India. Just like all other species of rice, basmati is available in white both brown forms. This depend on the extent of the milling process.

Most brown basmati rice contain more nutritional choices than white rice because of their increased fiber content. Brown basmati rice contains about 20% more fiber compared to other types of brown rice.

This fiber helps prevent the formation of cancerous cells in the body. Brown basmati rice is unprocessed (unpolished) and thus contains more nutrition and vitamins than other forms of polished rice. Brown basmati rice is the healthiest rice one can eat. The benefits of basmati rice are many, and they increase even more as the rice in its natural unprocessed form as brown basmati rice.



Basmati rice has a typical pandan -like (Pandanus amaryllifolius leaf) flavour caused by the aroma compound 2-acetyl-1-pyrroline .Naturally, Basmati grains contain about 0.09 ppm of this aromatic chemical compound, a level that is about 12 times more than non-basmati rice varieties, giving basmati a distinct spicy odour and flavour. This natural aroma can also be found in cheese, fruits and other cereals. It is a flavoring agent approved in the United States and Europe, and is used in bakery products for aroma.


Basmati rice is available in many varieties at different costs. It has two versions, white and brown. It is a long grain rice, which gives your food a royal look.

There are several varieties of basmati rice. Traditional Indian types include basmati 370, basmati 385, and basmati Ranbirsinghpura (R.S.Pura) & Gujjar Chack area in Jammu province situated at the Indo -Pak border in Jammu & Kashmir state of India. 1121 Extra Long Grain Rice. Pakistani varieties of basmati rice are PK 385, Super Kernel Basmati Rice and D-98.

Scientists at Indian Agricultural Research Institute, Delhi , used conventional plant breeding to produce a hybrid semi-dwarf plant which had most of the good features of traditional basmati (grain elongation, fragrance, alkali content). This hybrid was called Pusa Basmati-1 (PB1; also called “Todal”, because the flower has awns ); crop yield is up to twice as high as traditional varieties. Fragrant rices that are derived from basmati stock but are not true basmati varieties include PB2 (also called sugandh-2), PB3, and RS-10.


The sweet scent and fragrance of basmati rice is frequently used as the base for pilafs or paired with curries. Like all other types of rice, this long-grain Indian variety can be found in both brown and white forms.

The brown type of basmati rice retains its outer bran layer, which contains more fiber and nutrients than white basmati rice, which has been milled and stripped of its bran. The U.S. Department of Agriculture recommends that at least half of the grains you eat daily should be whole grains like brown rice.

Fiber content

A cup of basmati rice has 20 per cent of fiber compared to any other form of Indian rice. Basmati rice also has low Glycemic index and it is safe for patients suffering from diabetes. It also helps in giving a balanced energy levels.

Calorie and fat content

Approximately 150 calories are contained in 1/4-cup serving of uncooked brown basmati rice with about 15 calories or 10 percent of the total caloric content which are contributed by 1.5 grams of fat. The saturated fat or trans fat, and brown basmati rice contain considerable amount of cholesterol. Some natural oils are usually removed during the milling process of white basmati rice, which has 160 calories per 1/4-cup serving and does not have any detectable amount of fat.

Carbohydrate content

White basmati rice contain 36 grams of carbohydrates in each 1/4-cup serving, while brown basmati contain 33 grams in each 1/4 cup serving. The primarily difference between both is the amount of these carbohydrates that come from dietary fiber. None of the carbohydrates in white basmati rice is contributed by fiber, though a 1/4-cup serving of brown basmati rice has 2 grams of dietary fiber. For a man, this amount is almost 6 percent of his recommended daily allowance of fiber; for a woman, it supplies 7 percent of her requirement per day.

Protein content

Both brown and white basmati rice contain around 3 to 4grams of protein. This amount supplies approximately 5 percent to 7 percent recommended for a man’s daily protein intake and 6 percent to 8 percent for a woman. The protein content in basmati rice is incomplete since it does not have all of the amino acids required by your body. You can complete basmati rice’s protein without consuming any animal-based protein sources by eating a variety of whole grains, beans, legumes and produce throughout the day.

Other mineral content

Brown basmati rice is also a good source of minerals like iron and B vitamins such as thiamine, niacin and folate, though it does not contain a high concentration of any of these.

Basmati Rice For Dieting

Rice is the staple grain in the diet of half the world ‘s population.

According to the International Rice Research Institute. When it comes to rice options, basmati rice in its whole-grain form may be one of the better choices.

The glycemic index, which is a system that categorizes carbohydrates based on how they affect blood sugar, is a tool that may help you on your weight-loss diet. Foods with a low-glycemic index digest slowly and may help aid in hunger control and weight loss. When it comes to glycemic index, basmati rice has a lower GI than regular rice — 67 vs. 89 — which may make it a better choice whether you’re trying to lose or maintain a healthy weight.

When prepared, basmati rice makes a fluffy, dry rice and can be used in place of your usual long-grain rice varieties in recipes. Due to its floral fragrance, it’s a good grain choice to pair with fish or chicken dishes. It also works well as the grain salad. Mix the rice with chopped red and green peppers, red onions, sliced grape tomatoes and chickpeas for a healthy and filling meal.

If you’re following the rice diet, basmati rice may fit into your plan. This diet was developed in 1939, According to Diets in Review, as a way to help promote weight loss and manage illnesses such as diabetes and heart disease. The diet is, however, a very-low-calorie eating plan and should not be followed unless under the supervision of a medical doctor.



Ensure the use of the best and quality Indian or Pakistani basmati rice that is affordable for you. Most preferably, Tilda turns out to be good choice but there are several other that are good and of better quality basmati rice available.

Hygenically, Rinse the rice for a some minutes which helps to get rid of starch that can make the rice become sticky. The running water does not necessarily have to flow perfectly clear, unlike when rinsing Japanese rice.

Add salt (to taste) to the rice in the pot, before pouring in the water. This allows the salt to be absorbed into the rice grains. Do not add salt after the rice is cooked, as your rice can taste salty.

Optionally, Pouting boiling water over top of the rice helps to keep the track of the precised amount of water needed, and there will be no loss of water due to evaporation in my pot.

Ensure to use a tight fitting cover for the pot so that steam will not escape. The tightly covered pot allow the rice steam well enough, and the method makes rice become long, separate, moderately steamed fluffy.


There are two basic methods of cooking rice:

First, Absorption method, This is where all the water is absorbed by the rice grains. This is the way pilafs are usually cooked.

Second, The lots-of-water method. This is similar to cooking pasta. Once the rice grains get cooked to taste, the rice is then drained in a colander or sieve and leave to cool for some minutes.

The followers of Consumer Health News know that arsenic residues have been found in most rice, especially from certain Southern U.S. regions. Although basmati had the least amount, Consumer Reports recommended that the pasta method be used for cooking that, too, with the additional step of first washing and draining the rice in several changes of water to minimize arsenic. Washing also cleans the grains of clinging excess starch, helping to keep them separate when cooked.


2 Cups of long-plain Basmati Rice

2 Litres of water

2 tablespoon of vegetable oil

2 teaspoon of salt (or to taste)

2 whole cloves

1 piece of cinnamon stick

2 pods of cardamon

1 tablespoon of cumin seed

1 small and finely sliced onion

1/2 tablespoon of mustard seeds

1/4 tablespoon of chili flakes

1/4 tablespoon of tumeric

3 chopped garlic cloves


1 Measuring cups

1 Teaspoon (for measurement)

Strainer or colander

A Bowl (for soaking the rice)

A Moderate sized sauce pot with lid

A turner or spatula


The perfect way of cooking the pot of rice can be a very debatable topic or spring up arguments. There are different and  strong opinions about everything from whether the rice requires to be soaked at first and the worth of rice to the amount of water needed determines whether it should be boiled or not.

Now, Let’s get into the kitchen. The whole neighborhood are waiting for the sweet savor of rice.

A simple pot of basmati rice can defeat even the most experienced cooks, especially when it comes to getting it right. The perfect rice is soft and fluffy, with each grain perfectly separate. Is this possible at home?

Of course, Just go on with these easy steps.

Step 1:

Place rice in a sieve and run water through until the water runs clear. This is done to remove dirts which might have contaminated the rice during production, processing, packaging and marketing.

Step 2:

Place the rice in a large bowlful of cold water, and soak for 30 minutes to an hour. This step is optional, but it makes rice softer.

Step 3:

Soak the rice and allow it to drain well. Then transfer it into the sauce pot and add a pinch of salt or to taste.

Step 4:

Pour 8 cups of water in a large pot and allow to boil. Measure 3 cups of the boiled water and pour over the rice

Step 5:

Put the pot over medium-high heat. When the water begin to boil and start steaming again. Cover the pot tightly with an aluminum foil, crimping the edges around the rim of the pot (so that steam has no way of escape), and then place the cover of the pot on top.

Step 6:

Turn down the heat to just above it’s lowest setting and let the rice cook for 15 minutes undisturbed. Ensure to taste the rice to check if it is done and check with a fork to know how fluffy and soft it is. It takes some other rice a longer time to get cooked depending on how old it is or its duration of storage. If the rice is too firm, then allow to cook for more minutes.

Step 7:

After 15 minutes, remove the pot from heat. With the cover is still on it (do not peek), let the rice steam for almost another 5 minutes.

Step 8:

Pour the washed and drained rice and stir gently. Add cloves, 2 pods of cardamon and cinnamon.

Step 9:

When rice becomes cooked, pour and drain in a colander, then rinse with cool water.

Step 10:

In a big pan, large enough to contain the rice, pour and heat the vegetable oil over moderate amount of heat. Then add mustard, cumin seeds and the chili flakes.

Step 11:

When mustard seed starts to pop, add the finely chopped onions. Fry until it begins to turn brown for 5-7 minutes.

Step 12:

Add the garlic and fry for another 2-3 minutes. Pour the rice which is formally in a colander. Allow to cook for another 3-4 minutes.

Step 13:

Add a bit of color by mixing 1/4 teaspoon of turmeric or more with a tablespoon of water, then adding a handful of some still hot rice to your mixture. Then mix this rice back into the white rice.


Leftovers can also be refrigerated in a covered glass bowl for a couple of days.

Reheat in the microwave in the same bowl, sprinkle little water and gently fluff up with a fork. It will taste fresh and appear as good or better the next time.

Freezing for longer storage and reheat to make it become soft as it is in the same its first manner.


Oh! Yes

In the south of India, rice is a staple food. All other dishes accompany the rice. Here are a few accompaniments, that go really well with basmati rice:

Chicken Tikka Masala

Kerala Coconut Chicken Curry

Tilapia in a Yogurt and Ginger Curry

Rajmah Chawal

Spiced Lamb Meatballs


India, Press Trust of (3 April 2016).

“Basmati rice industry may revive in next harvest 2016-17: Icra” . Retrieved 21 March 2018 – via Business Standard.

“De prijs van basmati: witte rijst met een donkere rand – National Geographic Nederland/België” . National Geographic Nederland/België . Retrieved 21 March 2018.

“The Price of Basmati – Journalism Grants” . . Retrieved

21 March 2018.

India’s to export record basmati rice in 2012/13 | Reuters” . . July 6, 2012. Retrieved 2013-09-11.

“Traders call for easing ban on Basmati exports” . Kathmandu Post . 12 July 2016.

Rice export: ‘Pakistan has potential of $4b but barely touches $1b’ . The Express Tribune. February 8, 2012.

Global market: Pakistani basmati may slip down the pecking order . The Express Tribune. July 19, 2012.

  1. Wongpornchai; T. Sriseadka; S. Choonvisase (2003). “Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)”. J. Agric. Food Chem .
  2. ^ Daniel F. Robinson (2010). Confronting Biopiracy: Challenges, Cases and International Debates . Earthscan. p. 47 ISBN 978-1-84977-471-0

“De prijs van basmati: witte rijst met een donkere rand – National Geographic Nederland/België” . National Geographic Nederland/België.

Rice export: ‘Pakistan has potential of $4b but barely touches $1b’ . The Express Tribune. February 8, 2012.

Archak, Sunil et al. (2007). “High-throughput multiplex microsatellite marker assay for detection and quantification of adulteration in Basmati rice (Oryza sativa)” and Lakshminarayana, V. et al. (2007)

“Bid for patent for basmati rice hits a hurdle” , The Hindu, November 5, 2006

“India-U.S. Fight on Basmati Rice Is Mostly Settled” , The New York Times

“The Glycemic Index” . Canadian Diabetes Association. Retrieved 30 August 2018.






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